Thank you very much for the metric units! So nice to watch brewing videos without having to stop and convert temperatures... Pound to kg conversion is easy to remember, but my god I cant wrap my head around the Fahrenheit. :D Great videos!
One thing to keep in mind is that spike carb stone has a ""Wetting Pressure" of 4PSI, so if you're target pressure is 11PSI, add 4PSI to account for that wetting pressure. The beer looked well carbonated as is, but just wanted to give a heads up. Great video, I can't wait to brew this myself!
I just tried your recipe and it turned out really well! When you said this is a Belgian gateway beer I think you hit the nail on the head. I haven't quite gotten into dubbels, trippels, or any of those but this might send me on that path. I used the grist percentages to dial things in for my system and it worked like a charm! Thanks for all the great info!
These videos are great. I’m pretty new to home brewing, and still working my way through the backlog, but I’ve learned a lot about the different styles by watching. Maybe I’ll try to make one of each of the 26 broader categories over then next 3 years for my own challenge!
A brewday is not complete until you realize some of the mistakes you made along the way! 😄 I brew completely sober and still have random things go wrong. Cheers to another great beer!!!
Great video again Martin.. Your videos are like wikipedia for me.. Whenever I plan a new brew, I go back and watch your videos for that style. And sometimes just watch to enjoy... Waiting for Wednesdays, Its Homebrew Challenge video day😄🍺🍺 Keep up the good work.. It will be a good set when you turn back and look..
Great vid as always. Yay Belgians, we are finally here! I share your love of them. Did you ever consider simply carbonating and serving at the same pressure? Especially in the case of high carbonation beer like a triple or a hefe. Say you carbonate at ~18psi but then serve at 10. The carbonation of the beer will reduce over time as though you had carbonated it at 10 PSI. You won't get consistent carbonation over the life of the beer in the keg. Simply put, the system will reach a new equilibrium of 10 PSI over time.
That's a good point. And I do see that happening (my serving pressure is 10psi). I'd just need to be a bit more organized to allow enough time for burst carb at 10psi.
Ownes a Blickmann Quick Carb, still shakes kegs to carbonate lmao!! Keep up the good work my man. Using the stone takes some getting used to but is the best way to carbonate in my opinion. Cheers!
you should look at getting a carbonation tester, I use one every time I carbonate beer at work. I'm not sure if they make ones for homebrewers, it might be something to look into.
Hi Martin. The wyeast Belgian Ardennes is original harvest/found in Scotland/England by the LA chouffe brewery in Belgiumb in the 80's. So the English taste you've got isn't that strange.
It is also due to the relatively high use of caramalts. When American brewers try to do a Belgian beer, they typically use much more complex grain bills than we do. My take on a belgian pale would have been : 10% aromatics, 5% caramalt (one type, depending the result I'm aiming) and 5% wheat malt for the mouthfeel, the rest be pilsner and that's it. And I'll ferment lightly higher, around 21-22°C.
Could be worse, I dropped the whole pouch in once, panicked and grabbed it out with my hand before it sunk. Beer wasn't obviously infected but I made sure I drank that whole batch super fast before it went too funky!
I work with a Pro Brewer on occasion. When he first started out with his brewery he wasn't using a oxygenating his wort. He finally got one and after oxygenating the wort his beers fermented a least 2 times faster, some beers what used to take a full week to ferment took 2 days.
Love the videos. Have a quick question. I’m using the 110v version of the claw hammer system. I have not been able to hit my target OG yet. I’ve tried everything, ph, finer grind, etc. any tips for hitting that starting OG?
What efficiency are you shooting for? I set mine to 68% for most beers and usually get there without too much effort. Homebrew store standard crush and mash pH around 5.2.
@@TheHomebrewChallenge that’s right. So are you saying maybe my efficiency might be set wrong in my brewing software? It’s currently set at 70% with an estimate of 72%. Haha maybe that’s a little too optimistic.
Thanks to your video, I found a new hop, I was checking out the Styrian Golding Hop and I found Styrian Wolf hops. Styrian Wolf: "intense fruity and floral notes, with flavors of sweet tropical fruits, and aromas of mango, elderflower and a touch of violet." , Alpha Acids: 13 - 18% I think I might make a Smash IPA with them.
@@randomdaysy Wow another one I haven't heard of before and I want to give it a shot. For the people wondering Styrian Dragon hops "Profile descriptions include floral citrus, grapefruit, lemon, berries, rose, and tropical fruit." Alpha Acids: 6 - 11% Also there's a Fox variety: "elderflower, black current, tropical fruits, pineapple, pine and citrus" AA__6.5% And Cardinal : "known for its citrus, gooseberry and pineapple character." Current AA__8.2% If these hops are as they say I might do a NEIPA with them. Too bad some of them are classified as rare so getting hands on some is going to be difficult.
I just had another thought, I’d love to see your brew and submit a beer for a competition so we could tie the objective scoring to your process, recipe, etc.
Thank you very much for the metric units! So nice to watch brewing videos without having to stop and convert temperatures... Pound to kg conversion is easy to remember, but my god I cant wrap my head around the Fahrenheit. :D Great videos!
One thing to keep in mind is that spike carb stone has a ""Wetting Pressure" of 4PSI, so if you're target pressure is 11PSI, add 4PSI to account for that wetting pressure. The beer looked well carbonated as is, but just wanted to give a heads up. Great video, I can't wait to brew this myself!
Thank you - will keep this is mind next time.
I just tried your recipe and it turned out really well! When you said this is a Belgian gateway beer I think you hit the nail on the head. I haven't quite gotten into dubbels, trippels, or any of those but this might send me on that path. I used the grist percentages to dial things in for my system and it worked like a charm! Thanks for all the great info!
Thats great to hear! Try a Belgian Golden next :-)
These videos are great. I’m pretty new to home brewing, and still working my way through the backlog, but I’ve learned a lot about the different styles by watching. Maybe I’ll try to make one of each of the 26 broader categories over then next 3 years for my own challenge!
That’s an excellent idea!
8:12 don't worry Martin we all been there... 😂😂😂
😆
A brewday is not complete until you realize some of the mistakes you made along the way! 😄 I brew completely sober and still have random things go wrong. Cheers to another great beer!!!
LOL I've brewed over 100 beers and have probably found a way to screw up in 100 different ways :)
Hell yes! You have great videos, brother! Love everything about em!
Thanks!
Great video again Martin.. Your videos are like wikipedia for me.. Whenever I plan a new brew, I go back and watch your videos for that style. And sometimes just watch to enjoy... Waiting for Wednesdays, Its Homebrew Challenge video day😄🍺🍺 Keep up the good work.. It will be a good set when you turn back and look..
Thanks so much - love hearing this!
Good choice on Ardennes. Shoeless Brewing uses this in their Belgian IPA, and it tastes phenomenal!
for me my intro to belgian ale was Duvel. Best intro to a country's ale you could ask for
Ooh yes.
Great vid as always. Yay Belgians, we are finally here! I share your love of them. Did you ever consider simply carbonating and serving at the same pressure? Especially in the case of high carbonation beer like a triple or a hefe. Say you carbonate at ~18psi but then serve at 10. The carbonation of the beer will reduce over time as though you had carbonated it at 10 PSI. You won't get consistent carbonation over the life of the beer in the keg. Simply put, the system will reach a new equilibrium of 10 PSI over time.
That's a good point. And I do see that happening (my serving pressure is 10psi). I'd just need to be a bit more organized to allow enough time for burst carb at 10psi.
@@TheHomebrewChallenge you brew a beer a week and make a video about it. you're probably one of the most organized brewers out there :)
Ownes a Blickmann Quick Carb, still shakes kegs to carbonate lmao!! Keep up the good work my man. Using the stone takes some getting used to but is the best way to carbonate in my opinion. Cheers!
Haha brute force. I no longer have the QuickCarb so its back to the old ways.
Thank you Martin, would you please talk more about your fermentation procedure
Have gone into this a bit more in other videos. But basically maintain at my desired ferm temp then cold crash after 10 days.
@@TheHomebrewChallenge thanks
Another great video! Thanks a lot!
Thank you!
you should look at getting a carbonation tester, I use one every time I carbonate beer at work. I'm not sure if they make ones for homebrewers, it might be something to look into.
Hi Martin.
The wyeast Belgian Ardennes is original harvest/found in Scotland/England by the LA chouffe brewery in Belgiumb in the 80's. So the English taste you've got isn't that strange.
It is also due to the relatively high use of caramalts. When American brewers try to do a Belgian beer, they typically use much more complex grain bills than we do. My take on a belgian pale would have been : 10% aromatics, 5% caramalt (one type, depending the result I'm aiming) and 5% wheat malt for the mouthfeel, the rest be pilsner and that's it. And I'll ferment lightly higher, around 21-22°C.
Oh now that's interesting.
8:00 ooooooops the nutriment package ! 😂
Lol yeah had to fish that out.
Could be worse, I dropped the whole pouch in once, panicked and grabbed it out with my hand before it sunk. Beer wasn't obviously infected but I made sure I drank that whole batch super fast before it went too funky!
06:10 I thought you were busting out some Van Halen Hot For Teacher drum beats.
Why not add your pressure valve near the end of fermentation and let the yeast build it's own carbonation?
Yes, this would be another option.
I work with a Pro Brewer on occasion. When he first started out with his brewery he wasn't using a oxygenating his wort. He finally got one and after oxygenating the wort his beers fermented a least 2 times faster, some beers what used to take a full week to ferment took 2 days.
I want to try brewing this beer but can't find the yeast anywhere in Mexico. What could be a good substitute?
Love the videos. Have a quick question. I’m using the 110v version of the claw hammer system. I have not been able to hit my target OG yet. I’ve tried everything, ph, finer grind, etc. any tips for hitting that starting OG?
What efficiency are you shooting for? I set mine to 68% for most beers and usually get there without too much effort. Homebrew store standard crush and mash pH around 5.2.
@@TheHomebrewChallenge that’s right. So are you saying maybe my efficiency might be set wrong in my brewing software? It’s currently set at 70% with an estimate of 72%. Haha maybe that’s a little too optimistic.
Thanks to your video, I found a new hop, I was checking out the Styrian Golding Hop and I found Styrian Wolf hops.
Styrian Wolf: "intense fruity and floral notes, with flavors of sweet tropical fruits, and aromas of mango, elderflower and a touch of violet." , Alpha Acids: 13 - 18%
I think I might make a Smash IPA with them.
Sounds like an awesome hop! I'll have to look out for it.
I just finished a keg of single-hop Styrian Wolf IPA and it was brilliant, would definitely recommend, I have the Styrian Dragon to try next.
@@randomdaysy Wow another one I haven't heard of before and I want to give it a shot.
For the people wondering Styrian Dragon hops "Profile descriptions include floral citrus, grapefruit, lemon, berries, rose, and tropical fruit." Alpha Acids: 6 - 11%
Also there's a Fox variety: "elderflower, black current, tropical fruits, pineapple, pine and citrus" AA__6.5%
And Cardinal : "known for its citrus, gooseberry and pineapple character." Current AA__8.2%
If these hops are as they say I might do a NEIPA with them. Too bad some of them are classified as rare so getting hands on some is going to be difficult.
Styrian Wolf 🤔 Sounds promising.
@@mrow7598 here in the UK they are relatively cheap and easy enough to find but I would imagine they are much harder to get outside of Europe.
rather enjoy your not afraid to throw your mistakes on here
Lol and there are so many to pick from 😄
I would much rather pressure ferment cant go past the taste/ mouth feel and tight white bubbles from naturally carbing beer. Beer looks great though!
And the beer is ready the moment it's in the keg too!
Like to know about the keezer gauge set up for each keg
What are you going to do when you run out of beer types?? 🍺🍺
🤷♂️
Try to clone some of the commercial beers and do tasting of the beers you set aside for aging.
I just had another thought, I’d love to see your brew and submit a beer for a competition so we could tie the objective scoring to your process, recipe, etc.
liked for being human and realising mistake on oxygen ... we all make mistakes brewing, "next time ill do it right".. its all trial and error
I really don’t like Belgian beers a part from Stella haha don’t hit me